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    You are in: Home / Recipes / Kittencal's Dry Rub for Pork Ribs, Roasts or Chops Recipe
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    Kittencal's Dry Rub for Pork Ribs, Roasts or Chops

    Average Rating:

     29 Total Reviews

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    • on May 31, 2011

      I reduced the salt by 1T and I did not use the hot pepper. This recipe got raves at my house. I used this on back ribs and chicken. The next time I use this rub I'll probably reduce the salt by another T. I covered the ribs and chicken completely and let them sit overnight. Very good!!

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    • on September 10, 2011

      Loved it! Used it on pork loin roast in the crockpot, absolutely perfect flavor. Thanks Kitten, for another keeper :)

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    • on July 06, 2010

      I used this recipe for a rib cook off during a friends and family camping weekend and won the contest! Everyone really enjoyed the flavour on my baby back ribs. Only change I made (as others suggested) was to use less salt -- I used only 2 Tbsp. Next time I would either reduce the rosemary or finely chop it. I hate biting into a piece of whole rosemary. I boiled the ribs first for about 45 min, liberally sprinkled with the rub, and then when ready to eat threw them on the BBQ to warm and crisp up a bit. I brushed them with a bit of BBQ sauce and they were done!

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    • on April 03, 2010

      Thumbs up on your recipe - it was really good on spare ribs, but even better on chicken thighs which were both done in the oven - can‘t wait to try it on something I am going to do on the grill. I gave it a 4 as opposed to a 5 because of the need to seriously reduce the salt - used only 2 tablespoons and next time may only use 1 1/2 tablespoons (you always add more). The only kind of paprika I had was smoked and plus did not have any lemon pepper so I used the lime pepper I had. The cayenne is a must in my opinion, yet it was not hot. This is fantastic and I will defiantly be keeping some on hand. Thanks Kittencal, love your recipes.

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    • on September 08, 2009

      Used this on a pork roast we cooked on the bbq, which was quite good. But I used the leftover mix on some pork chops (also bbq'ed), and that's where this rub really excelled. Sooo tasty on pork chops! I left out the tarragon, but otherwise followed the recipe exactly.

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    • on August 18, 2009

      This was a pretty good rub. I used it on 2 boston butts (pork shoulder) that i smoked for 14 hours. I like another rub that i use a little better, but this was pretty close to matching that... Thanks for the recipe! I will definitely use it again!

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    • on August 11, 2009

      This rub brought great praise at the family bar-b-que. This is not an easy task in Texas, where everyone thinks they have cornered the market on great grilling.

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    • on July 18, 2009

      Very good. Put it on a pork shoulder and rubbed it. Excellent flavor.

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    • on July 08, 2009

      Excellent! I Used this rub for my 4th July Boston Butts this year and everyone is still talking about how great they were. Thanks!

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    • on July 07, 2009

      I have used this 3 times so far Great Rub! Kitten how long would you let it sit before cooking? Days? Hours? I'm worried about curing the meat with all the salt. I'm doing St. Louis Ribs this week end!

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    • on July 06, 2009

      Lots of ingredients made for lots of flavor in this rub. We loved it on our ribs! Grilled to perfection, the ribs really rocked! Thank you!

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    • on July 05, 2009

      This really is the best dry rub!! We used this tonight on pork ribs and omitted the brown sugar (only because we are low-carbing) and it was still fantastic!! The flavors were incredible and held together nicely on the grill! Will be using this again and again and again!!! Thanks for posting!! :)

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    • on July 02, 2009

      I covered a Boston butt with this fantastic rub before my husband smoked it. It was soooo delicious! Thanks for sharing this wonderful recipe with us!!!

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    • on June 13, 2009

      I made this recipe and rubbed a boston butt, wrapped it in heavy duty aluminum foil and baked it at 400 degrees for three hours, then turned it down to 350 for another two hours. It was heavenly. Great flavor, very moist and made terrific pulled pork.

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    • on March 13, 2009

      Excellent flavor. Used it to rub on a pork butt roast that I slow cooked. When I first tasted it after it was almost done, I thought it was too spicy; but after cooking and shredding the meat, the flavors were fabulous. Plus I still have a lot left over for something else.

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    • on November 12, 2008

      Very good. I think the rub would be good on any meat, not just pork. Made as directed. Thanks for sharing.

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    • on October 27, 2008

      This smelled amazing while cooking. However, the salt was overpowering. Indeed, I really laid the rub on thick (They don't call it a "rub" for nothing.) Next time I will either decrease the salt in half or not put as much rub on. Thanks, the ingredients are all my favorites.

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    • on October 12, 2008

      I used this on a Boston Butt roast done in the slow cooker as per your "Fall-Apart-Tender Slow Roast Pork Butt", truly fantastic! Only thing I left out was the cayenne, as I had a person over who is sensitive to hot. I also could have made half the recipe for the rub for the roast (7 lbs), I had a lot leftover. Oh, and I let the roast sit in the fridge with the rub on it about 36 hours. Thank you for a keeper!

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    • on September 22, 2008

      I can't rate it yet because I haven't tried it yet but it sounds absolutely amazing. I've been lookingfor just the right rub and I think this is it. Picking up ribs tonigt and can't wait to make it tomorrow.n Thank you so very much for sharing.

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    • on August 01, 2008

      I loved this rub. I used it for ribs and they came out excellent, the only change I would have made is less salt, but that's a personal taste. Thanks for the great recipe!

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    Nutritional Facts for Kittencal's Dry Rub for Pork Ribs, Roasts or Chops

    Serving Size: 1 (309 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 415.6
     
    Calories from Fat 72
    17%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 20423.0 mg
    850%
    Total Carbohydrate 90.9 g
    30%
    Dietary Fiber 19.9 g
    79%
    Sugars 50.1 g
    200%
    Protein 11.3 g
    22%

    The following items or measurements are not included:

    lemon pepper

    Detailed Nutrition Values About Nutrition Info

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